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LOOKING for: Mango Ginger Thai Hot Pepper Jelly Recipe

Posted by ejh805 (My Page) on
Thu, Jul 12, 12 at 15:12

Hey everyone!

First time posting in the recipe boards and I hope someone out there has made something like this before :)

I'm looking to make a pepper jelly using mangos, ginger root, and Thai Hot Peppers (the variety I have is Thai Birds eye, and they range up there with habeneros)

I've looked all over the internet and cannot seem to find any recipes specifically using the kind of pepper that I'm wanting to. Canning is a time intensive process, and I'd really rather have something to go off of than make this from experimentation, you know?

Thanks in advance!!
-Emily


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RE: LOOKING for: Mango Ginger Thai Hot Pepper Jelly Recipe

Emily I don't have and can't find a recipe that calls for your specific ingredients, but I make a habanero jelly recipe that is very good. It's from Bernardin and I just won the Grand Champion ribbon at my county fair with it.

I'd probably sub mangoes for the apricots and replace some of the onion/pepper with some ginger root, then use Thai Hots instead of Habanero.

Habanero Gold Jelly

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Certo liquid pectin

Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.

Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.

Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.

Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

Your combination sounds yummy, BTW.

Annie


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